Pistachio Raspberry Cheesecake
This exquisite Pistachio Raspberry Cheesecake marries the rich texture of cheesecake with the vibrant flavor of fresh raspberries and the crunch of pistachios, making it a perfect indulgent treat for any occasion.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.25 cups butter, melted
- 0.25 cups sugar
For the filling
- 16 oz cream cheese, softened
- 0.5 cups sugar
- 1 tsp vanilla extract
- 3 pieces eggs
- 0.5 cups pistachios, finely chopped
- 0.5 cups heavy cream
For the raspberry topping
- 1 cup fresh raspberries
- 0.25 cups sugar
- 1 tbsp lemon juice
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of the pan and bake for 8-10 minutes. Allow to cool.
Filling
- In a large bowl, beat cream cheese and sugar until smooth. Add vanilla and mix well.
- Incorporate eggs one at a time, blending well after each addition. Gently fold in chopped pistachios.
- Pour in heavy cream and stir until smooth.
Baking
- Pour cheesecake filling over the cooled crust. Bake for 50-60 minutes until the center is set with a slight jiggle.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight.
Raspberry Topping
- In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for about 10 minutes until thickened. Cool.
Serving
- Remove cheesecake from pan, drizzle with raspberry sauce, and serve.
Notes
Use room temperature ingredients for a smooth batter. Optional to freeze cheesecake for up to 2 months. Try different toppings like strawberries or blueberries.